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Sauce

Egg Pudding-sauce

A creamy sauce made with butter, sugar, egg yolk, wine, egg white, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Egg Pudding-sauce

Ingredients

Directions

Make the sauce

  1. Beat the butter and sugar together until creamy.

  2. Add the egg yolk and wine, and mix well.

  3. In a separate bowl, beat the egg white until frothy.

  4. Stir the boiling water and the beaten egg white into the creamy mixture.

Serve

  1. Serve the sauce immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and a smooth, creamy body to the sauce.
Sugar
Sweetens the sauce and helps beat the butter into a creamy base.
Egg yolk
Adds richness and body, helping the sauce hold together smoothly.
Wine
Adds acidity and aroma that balance the sweetness and butter.
Egg white
Whipped to a froth, it adds lightness and an airy texture.

The step that matters

Serve the sauce immediately.. Whipped egg white traps air, which gives the sauce its lightness. The foam slowly collapses and the sauce thins as it stands, so it is best served right after the egg white is stirred in.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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